Technical Abstract:
Oat bran concentrate was processed using heat and shear processing. Fractions containing from 20 to 50% levels of soluble fiber, mainly beta-glucan, were called C-Trim. These hydrocolloid compositions were evaluated for their phenolic content and antioxidant activity as a measure of the influence of processing on any stress-induced changes in the phytochemical contents. The C-Trim products were studied for their utility in reducing calories in foods while simultaneously increasing health promoting benefits. The influence of the bioactive hydrocolloid compositions were examined in chocolates, fried, and baked foods. Chocolate showed some small differences on overall quality score for texture and flavor in the substitution ranges of 0 to 25% C-Trim hydrocolloid. The fat content showed a continuous decrease with each 5% hydrocolloid increment for a 15% decrease in fat content without a substantial change in its sensory properties. The C-Trim hydrocolloid, when incorporated into batter formulations, showed an increase in batter pickup, reduced moisture loss, and reduced oil content. Rheological effects of this hydrocolloid showed an increase in batter viscosity without significant effects on shear-thinning. Dynamic viscoelastic properties revealed greater elastic properties due to high water holding properties. Baking performance in cakes gave increased elasticity to cake batters and produced cakes containing 1g beta-glucan per serving with similar volume and textural properties to the control cake. Despite the severity of the processing conditions, the antioxidant activity showed an amazing 52% increase as the beta-glucan content was increased from 12% to 30% in the C-Trim oat hydrocolloid composition.